Bourdain also offers some speculation on why more and more people are turning to whisky, food, and other products that are made in the "old, foolishly romantic way," saying, "I think people crave, for lack of a better word, authenticity." As for pairing whiskey with food, Bourdain seems to keep it fairly simple, but also a little funky.
"Always before and after just about any meal," he said. "A good Scotch whisky is going to be good before and definitely after. But I like a good, strong cheese -- you know, a stilton or a good, funky bleu or a runny, stinky French cheese. These are the cheeses I'm of course most passionate about. I think those are very good. Wild game -- grouse or pheasant or any little bird with some properly aged... arguably, a nicely aged steak. But you want some funk on this, you want something relatively forward tasting."
And in response to a question toward the end of the interview, Bourdain assures the world that there will be booze at the massive public food market he's opening in NYC and shared a few other details about what to expect there when it opens sometime next year. Be sure to catch the whole interview (above).